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Peanut butter with chocolate and honey

Peanut Butter with Chocolate and Honey

An inexpensive, hearty, delicious, and easy-to-make dessert. It's also a uniquely versatile thing to have in the house. After all, peanut butter isn't just for eating by the spoonful for sheer pleasure. Spread on a piece of toast or soft bread on an ordinary morning or evening with tea, coffee, or milk, or on a pastry for the holidays — it's unforgettable. And you can also add it to homemade ice cream, baked goods, sauces, frosting, and more. On top of all that, it's an excellent, filling substitute for rich desserts during Lent.

wella

Recipe author

Composition / ingredients

Servings:

Peanuts

175

Vegetable oil

Salt

0.15

Sugar

Honey

Dark chocolate

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 20 g

Fats 46 % 38 g

Carbohydrates 30 % 25 g

545 kcal

GI: 28 / 0 / 72

Cooking method

Cooking time: 35 min

Step 1:

Let's start with the skillet — let it heat over low heat while we carry on. If you bought peanuts in the shell, shell them, the way you'd crack sunflower seeds.
Step 2:

Then, so the butter has no off-flavors, sort through the peanuts. And it's a good idea to remove any debris.
Step 3:

Is the pan good and hot yet? By "good and hot" I mean the point where a faint wisp of smoke rises from it. So, add the nuts. Fry over high heat, turning constantly with a spatula. Don't let the peanuts burn!
Step 4:

Naturally, the skins stay on the cooled nuts. We need to get rid of them, or the butter will turn bitter. Rub the nuts between your palms and blow away the loose skins.
Step 5:

And straight into the blender — grind them to medium-sized crumbs.
Step 6:

How fine should you grind it overall? That depends on the consistency you want. At this stage I added the salt and sugar. Turn the blender back on and grind the nuts some more.
Step 7:

Next I added the honey, and blended again until everything was combined.
Step 8:

And the last ingredient — vegetable oil. Add it a drop at a time, keeping the blender running. Keep going until you can tell you've reached the consistency you want.
Step 9:

It can be smooth, like in the photo above, or like this one in the jar — which, honestly, doesn't last long, since it's impossible not to eat it right away! Don't forget to decorate it with something before serving; I grated some chocolate on top.

A few more tips. Fry the nuts in a single layer — they'll roast more evenly. You can also do the peanuts in the oven, letting them turn golden. You can pick just one sweetener — sugar or honey, molasses or syrup. The amount of oil is easy to adjust: for a thicker butter, use less oil, and vice versa. Just don't pour it all in at once! You can make a savory version, too. In that case, use spices instead of sugar and adjust the consistency with oil. And in general, peanut butter pairs well with lots of ingredients — chocolate or other kinds of nuts, for example. Experiment! If you're watching your figure, cut back on the sweetener or the oil.